Cashew Chicken

hot-thai-kitchen.com

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400 g boneless skinless chicken thighs, (if using breast, see note 1)

2 tsp soy sauce

2 Tbsp neutral oil

7 to 10 dried chilies, small to medium size, (optional)

4 cloves garlic, chopped

½ onion, 1-inch diced

¾ cup green bell pepper, 1-inch diced

1 ¼ cups red, orange and/or yellow bell pepper, 1-inch diced

¾ cup unsalted roasted or raw cashews, plus extra for sprinkles (see note 2)

2 green onions, halved lengthwise and cut in 1.5-inch

subheading: Sauce:

1 Tbsp Oyster sauce

1 Tbsp soy sauce

1 tsp Golden Mountain sauce, (see note 3)

1 tsp fish sauce

1 ½ tsp sugar

1 ½ Tbsp Thai chili paste,

1 tsp toasted sesame oil

Notes

I prefer chicken thighs for this, but if using breasts, cut them into pieces about ½ inch thick, no thinner, to prevent them from drying out too quickly. Also add 1 ½ Tbsp water to the marinade to give them some extra juiciness.

You can also start with raw cashews and roast them as per the instructions below.

Instead of Golden Mountain Sauce you can sub Maggi Seasoning or more fish sauce in equal amounts.

Directions at hot-thai-kitchen.com

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